Yucca Fries With Chamoy Mayo Recipes

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YUCCA FRIES WITH SOUTHWEST FRY SEASONING



Yucca Fries with Southwest Fry Seasoning image

Provided by Guy Fieri

Categories     side-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 13

1 tablespoon ground cumin
1 tablespoon granulated garlic
1 tablespoon onion powder
2 teaspoons smoked paprika
2 teaspoons kosher salt
2 teaspoons granulated sugar
2 teaspoons superfine sugar
1 teaspoon ancho chili powder
1 teaspoon freshly ground pepper
2 pounds fresh yucca root, peeled and cut into 3/8-by-1/2-by-5-inch fries
2 tablespoons white vinegar
3 cups canola oil
1 tablespoon kosher salt

Steps:

  • For the Southwest fry seasoning: In a small mixing bowl, combine the cumin, granulated garlic, onion powder, smoked paprika, salt, granulated sugar, superfine sugar, chili powder and pepper. Reserve.
  • For the fries: Fill a large bowl with 8 cups water and the white vinegar. Add the yucca fries and soak for 30 minutes to remove the starch.
  • Heat the canola oil in a Dutch oven to 300 degrees F.
  • Bring 6 quarts water and the salt to a boil in a large stockpot. Add the yucca fries and cook until tender and almost translucent, about 6 minutes. Remove from the water with a slotted spoon and place on a clean towel to drain; allow the yucca fries to cool.
  • Divide the yucca fries into 3 batches. Place the first batch in the hot oil. Blanch for 2 minutes, remove from the oil and transfer to a cooling rack set over a baking sheet to drain excess fat. Repeat with the remaining fries in 2 batches.
  • Bring the canola oil up to 360 degrees F. Again working in 3 batches, fry the yucca fries until golden brown and crispy, about 3 minutes. Remove from the hot oil with a slotted spoon and place on a paper towel-lined plate. Repeat with the remaining fries in 2 batches. Season the fries with the Southwest fry seasoning. Serve immediately.

YUCA FRENCH FRIES



Yuca French Fries image

Like French fries? Then you will love this Latino version of an American favorite! Treat yuca just like you treat potatoes. Yuca can also be used to make a scrumptious alternative to home fries for breakfast.

Provided by The Messy Cook

Categories     Side Dish     Vegetables

Time 1h

Yield 6

Number Of Ingredients 3

2 pounds yuca, peeled, and cut into 4 inch sections
2 quarts vegetable oil for frying
salt to taste

Steps:

  • Place the yuca into a large pot, and add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the yuca can be pierced easily with a fork, 20 to 30 minutes. Drain, and allow to steam for several minutes until cool enough to handle. Cut the yuca into french fry-sized sticks, discarding the fibrous core.
  • Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  • Fry the yuca in batches until golden brown and crispy, about 5 minutes per batch. Remove with a slotted spoon, and drain in a paper towel-lined bowl. Toss with salt to taste, and serve hot.

Nutrition Facts : Calories 437.3 calories, Carbohydrate 40.9 g, Fat 29.3 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 3.7 g, Sodium 8.9 mg, Sugar 1.8 g

YUCA FRIES WITH CHIPOTLE MAYONNAISE



Yuca Fries with Chipotle Mayonnaise image

Categories     Vegetable     Side     Fry     Vegetarian     Quick & Easy     Mayonnaise     Root Vegetable     Yuca     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

2 lb fresh yuca, cut crosswise into 2 1/2-inch sections, then peeled with a knife and cut lengthwise into 1/3-inch-thick fries, or 1 1/2 lb frozen yuca pieces (not thawed)
About 6 cups vegetable oil
1/2 cup mayonnaise
2 tablespoons fresh lime juice
2 teaspoons minced canned chipotle chiles in adobo, or sauce from can
Special Equipment
a deep-fat thermometer

Steps:

  • Cook fresh or frozen yuca with 1 tablespoon oil in a 6- to 8-quart pot of boiling salted water , uncovered, until tender when pierced with a knife and almost translucent, 8 to 12 minutes for fresh or 10 to 15 for frozen. Transfer with a slotted spoon to several layers of paper towels to drain and let stand 5 minutes. If using frozen yuca, cut pieces into 1/3-inch-thick fries, discarding any fibrous core.
  • Preheat oven to 200°F.
  • Heat about 1 1/2 inches oil in a 4- to 5-quart heavy pot over moderately high heat until it registers 360°F on thermometer.
  • Meanwhile, stir together mayonnaise, lime juice, and minced chipotles (or sauce) in a small bowl.
  • Working in 3 batches, fry yuca, turning, until golden, 5 to 7 minutes per batch, then transfer to paper towels to drain briefly and season with salt. (Return oil to 360°F between batches.) Arrange fries in 1 layer in a shallow baking pan and keep warm in oven while frying remaining batches. Serve with chipotle mayonnaise.

YUCCA FRIES WITH MOJO MAYO



Yucca Fries with Mojo Mayo image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Number Of Ingredients 12

2 yucca, peeled and cut into wedges, 1/4-inch wide by 3 inches long
4 cups chicken stock
1/3 cup cider vinegar
2 cloves garlic, smashed
6 cups vegetable oil
Kosher salt and freshly ground pepper
1/2 cup mayonnaise
1/4 cup chopped fresh cilantro, plus more for garnish
2 cloves roasted garlic
2 tablespoons fresh lime juice
1 tablespoon agave nectar
1/4 teaspoon Sriracha (an Asian chili sauce)

Steps:

  • 1. Combine the yucca, chicken stock, vinegar, smashed garlic, and 2 cups water in a medium saucepan. Bring to a boil, reduce the heat, and simmer, 9 to 10 minutes. Drain and let dry on a baking sheet.
  • 2. Combine the mayonnaise, 1/4 cup cilantro, roasted garlic, lime juice, agave, and Sriracha in a small bowl.
  • 3. Heat the vegetable oil in a large heavy-bottomed pot to 350 degrees F. In batches, fry the yucca for about 3 minutes, turning after each minute, until the fries are lightly golden. Drain on a paper towel-lined baking sheet; sprinkle with salt and garnish with cilantro while warm.
  • Serve with the mojo mayo sauce.

YUCCA FRIES WITH CHAMOY MAYO



Yucca Fries with Chamoy Mayo image

At first I thought I'd use umeshiso paste to accompany this, but upon further research, I decided that chamoy would be better suited. This dish really benefits from the desiccating heat of an air fryer or convection oven.

Provided by Justin Warner, Food Network Star Season 8 Winner

Categories     side-dish

Time 55m

Yield 2 to 4 servings

Number Of Ingredients 7

2 yucca roots, peeled and cut into 24 fat frites
Kosher salt
Nonstick cooking spray, for the yucca
1 cup mayonnaise
1/4 cup chamoy seasoning sauce
1 lemon, zested
Freshly ground black pepper

Steps:

  • Add the yucca to an electric pressure cooker/air fryer combo and sprinkle with salt. Pour in 1 cup water. Cover with the lid and bring to high pressure, then cook for 10 minutes. Release the pressure according to the manufacturer's directions and prepare the machine as directed for air-fryer cooking.
  • Spray the yucca with cooking spray. Sprinkle liberally with salt, then top with the air fryer lid and cook at 390 degrees F until the exterior is golden and crisp, about 15 minutes.
  • Meanwhile, combine the mayonnaise, chamoy, lemon zest and black pepper to taste. This is your dipping sauce.
  • Serve the fries with the chamoy mayo.

YUCCA FRIES & ROAST GARLIC AIOLI



Yucca Fries & Roast Garlic Aioli image

Yucca Fries-Light and crisp, fresh Yucca fries (Baked or fried) with an Aromatic Roast Garlic Dipping Sauce. Savory, sweet and so healthy and delicious.

Provided by Imma

Categories     Appetizer

Time 1h5m

Number Of Ingredients 11

2-3 pounds Yucca or Cassava
2-3 tablespoons sugar (optional)
pinch of salt
Cooking spray or canola oil
2-3 garlic bulbs
1 cup Mayonaise
2 Tablespoons Lemon Juice
3 tablespoons of chopped parsley or cilantro
1/2 teaspoon cayenne pepper or hot sauce (optional)
Olive oil (as needed)
salt and pepper to taste

Steps:

  • Cut of both ends of cassava and then cut them in 2 or 3 depending on the length of the Yucca
  • Make a shallow cut into the skin of the cassava and gradually work your knife under the layer of the cassava to remove the skin.
  • Cut them into desired shapes, rinse cassava and place in a pot with salt, sugar and water, just enough to barely engulf the cassava.
  • Bring to a boil and cook on medium heat until fork tender. Do not overcook the cassava. Drain the water from the cooked cassava.
  • Line a baking sheet with foil or parchment paper and place the cassava in a single layer.
  • Sprinkle with garlic and parsley and coat the cassava with cooking spray or oil
  • Bake in a 425-degree oven for minutes for 20 minutes or until slightly brown, turning once

Nutrition Facts : Calories 260 kcal, Carbohydrate 124 g, Protein 4 g, Fat 56 g, SaturatedFat 8 g, Cholesterol 31 mg, Sodium 516 mg, Fiber 5 g, Sugar 14 g, ServingSize 1 serving

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